By Mickaela Lynn
Wash and peel the carrots and potatoes. Cut them into small cubes.
Dice the onion and chop the tomatoes into chunks.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
Stir in the chopped carrots and potatoes. Cook for another 5 minutes, stirring occasionally.
Add the chopped tomatoes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the sugar. Stir well to combine.
Mix in the flour, stirring continuously for 1-2 minutes to remove the raw taste.
Pour in 2 cups of water and bring to a boil. Reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
While the stew is simmering, rinse the rice under cold water.
In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes.
Add 1 cup of water, 1/2 teaspoon of salt, and the dried herbs to the rice. Bring to a boil, then turn heat to low. Cover and cook for 15 minutes or until the rice is tender and has absorbed all the water.
Once the stew vegetables are tender, taste and adjust seasoning if required.
Serve the tomato and vegetable stew hot over the herb rice.
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This Vegan Dinner Main Course recipe is ready in 45 minutes and features carrots, tomatoes, onion and other delicious ingredients. Contains 350 calories total.
Wash and peel the carrots and potatoes. Cut them into small cubes.
Dice the onion and chop the tomatoes into chunks.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
Stir in the chopped carrots and potatoes. Cook for another 5 minutes, stirring occasionally.
Add the chopped tomatoes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the sugar. Stir well to combine.
Mix in the flour, stirring continuously for 1-2 minutes to remove the raw taste.
Pour in 2 cups of water and bring to a boil. Reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
While the stew is simmering, rinse the rice under cold water.
In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes.
Add 1 cup of water, 1/2 teaspoon of salt, and the dried herbs to the rice. Bring to a boil, then turn heat to low. Cover and cook for 15 minutes or until the rice is tender and has absorbed all the water.
Once the stew vegetables are tender, taste and adjust seasoning if required.
Serve the tomato and vegetable stew hot over the herb rice.
Calories per Serving: 350
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